Side Pannel
Authentic Swedish Meatballs
Authentic Swedish Meatballs
- Recipe Submitted by maryjosh on 08/21/2017
Ingredients List
- Meatballs
- 1 small russet potato
- ½ small yellow onion, grated
- ¼ cup plain bread crumbs
- 1 large egg, beaten
- 1 tablespoon water
- ¾ pound ground beef
- ¾ pound ground pork
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon allspice
- ⅛ teaspoon of cardamon
- 2 tablespoons unsalted butter
- Gravy
- 2 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups beef stock
- ½ cup heavy cream
- ½ teaspoon sherry vinegar
- kosher salt
- freshly ground black pepper
- 2 tablespoons parsley, chopped (optional)
Directions
Fill a medium saucepan with water and bring to a boil. Peel and quarter the potato. Add to the boiling water and cook for 15 minutes. Drain and mash (if you have a potato ricer, that will work too).
In a large bowl add the mashed potato, onion, bread crumbs, egg, water, beef, pork, salt, black pepper, allspice, and cardamon.
Using your hands, shape the meatballs into 1-inch rounds and place on a large plate.
In a large skillet over medium heat, warm 1 tablespoon of butter. Add half of the meatballs and sauté until golden brown on all sides, about 7-10 minutes. Remove, and transfer to a large plate tented with foil. Add another tablespoon of butter and cook the other half of the meatballs in the same manner.
To make the gravy, in the same skillet add 2 tablespoons of butter and warm over medium heat. Whisk the flour into the butter and cook for 4 - 5 minutes until golden brown. Then slowly whisk the beef stock into the butter mixture to make a roux. Once combined, add the heavy cream, sherry vinegar, and season with salt and pepper. Increase the heat to bring it to a gentle simmer and cook until thickened, about 8 - 10 minutes. Taste and adjust seasoning, if needed.
Transfer the meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Garnish with parsley, serve and Enjoy!
In a large bowl add the mashed potato, onion, bread crumbs, egg, water, beef, pork, salt, black pepper, allspice, and cardamon.
Using your hands, shape the meatballs into 1-inch rounds and place on a large plate.
In a large skillet over medium heat, warm 1 tablespoon of butter. Add half of the meatballs and sauté until golden brown on all sides, about 7-10 minutes. Remove, and transfer to a large plate tented with foil. Add another tablespoon of butter and cook the other half of the meatballs in the same manner.
To make the gravy, in the same skillet add 2 tablespoons of butter and warm over medium heat. Whisk the flour into the butter and cook for 4 - 5 minutes until golden brown. Then slowly whisk the beef stock into the butter mixture to make a roux. Once combined, add the heavy cream, sherry vinegar, and season with salt and pepper. Increase the heat to bring it to a gentle simmer and cook until thickened, about 8 - 10 minutes. Taste and adjust seasoning, if needed.
Transfer the meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Garnish with parsley, serve and Enjoy!
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